![]() I like to keep it simple and don’t do a lot to make the breading extra crispy. Tips for a crispy breading on your fried chicken Notes: You can skip the one-hour marinade and just run the chicken through the buttermilk right before dredging through the flour to save time if needed. Let the chicken rest for 10 minutes before serving. Cook until the internal temperature has reached 165☏, flipping once. Be careful, as it will sizzle, and the oil may splatter.ħ. Dredge the chicken through the flour, and carefully place it into the skillet. Soak the chicken in the liquid for one hour ahead of time.Ħ. In a second bowl, mix the flour with your choice of spices (or use the ones I have recommended).ĥ. In one bowl, combine the buttermilk and hot sauce.Ĥ. And honestly, you could probably get away with using even less.ģ. I was able to fry my chicken using just a cup of oil. Get that cast iron skillet piping hot before adding in any chicken. It has a high smoke point and actually has many health benefits as well.Ģ. I use coconut oil almost exclusively in all my recipes. *complete ingredient list in the recipe card below.
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